Melomakarona
INGREDIENTS
3 cups flour
1⁄2 cup semolina
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
1⁄4 cloves
1 cup Kefi L!fe extra virgin olive oil
6 tbsp sugar
1⁄2 orange zest
1⁄2 cup orange juice
2 tbsp brandy
For dipping syrup:
1⁄2 cup honey
1⁄4 cup sugar
3⁄4 cup water
1 cinnamon stick
3 cloves (optional)
To top: 1⁄4 cup walnuts
Fun Fact: The name itself, melomakarona is a combination of the two words: meli, which means honey & “makarona,” which comes from the ancient word “makaria,” meaning blessed.
DIRECTIONS
Preheat the oven to 350F/175C.
In a medium-large bowl, mix together the dry ingredients, apart from the sugar, flour, semolina, baking powder, baking soda, salt, cinnamon and cloves.
Rub the orange zest into the sugar in a separate large bowl- it should become slightly soft and fragrant. (This helps to bring out the flavor from the oils.) Add the oil, orange juice and brandy to the sugar and mix well.
Gradually add the dry ingredients to the wet mixture and mix to combine.
Take spoonfuls of the mixture and form egg-like ovals and place on a lined baking sheet. Press the mixture together firmly in your hands to get it to hold well.
Bake the cookies until firm and lightly golden, around 20 minutes.
While the cookies bake, make the dipping syrup by warming the honey, sugar and water until the sugar dissolves and it starts to simmer. You can optionally add a cinnamon stick and cloves to help infuse it with a bit of spice.
Let the syrup simmer 5-10 minutes then remove from heat.
Let it cool and skim away any foam.
If your walnuts are not already crushed, put them in the food processor and pulse until they are relatively fine crumbs.
Dip the cookies in the syrup while they are still warm in small batches (say 3-5 at a time). Let them soak on both sides for 30 seconds to a minute before taking them out and placing on a lined baking sheet.
Immediately sprinkle on some walnuts and leave to dry.
